2tablespoonsextra virgin olive oilplus more for drizzling to taste
¼cupbasmati or other long grain rice
1small yellow onion
1tablespoonchopped garlic
1Tablespoon Chopped fresh oregano to taste or ½ Tablespoon wild bee balm
Pinchof ground cumin
Instructions
Blanch the dock leaves in boiling salted water until just wilted—a few seconds, then cool in cold water, and squeeze out as much water as possible. You should have about ¾ cup.
Meanwhile, toast the rice in a 350 F oven until just golden, then cool, add to a pot with a pinch of salt and ½ cup of water, bring to a simmer and cook, covered until tender.
Coarsely chop the dock leaves in a cross-hatch pattern so there are no long pieces—they need to fit on a spoon.
Sweat the onion and garlic in the oil for 10 minutes on medium heat, or until just barely browning around the edges. Add the stock, dock leaves and oregano, pinch of cumin and bring to a simmer, adjust the seasoning for salt and pepper, then add the rice and simmer on low for 10 minutes or so to let the flavors meld.
Finally, stir in the beaten egg, allow to heat through, and serve garnished with olive oil, black pepper, and plenty of fresh lemon juice. The soup should taste lemony.
Notes
Other slippery greens like mallow, jute mallow, or violets would also be good here.